The Best Creamed Chip Beef You Ever Had

This is the absolutely best Creamed Chip Beef you will ever eat.

My mother used flour for the sauce, but I improved it by substituting pancake mix one day when I was out of it. It's a very rich and filling dish, and perfect for brunch.

Surprise! This cream sauce can be used for any dish requiring a cream sauce.

Feeds two hungry people or four pretending they ain't greedy.

You must have a spatula, and preferably a teflon pan. You'll need to work fast. Takes five minutes to make and is very inexpensive.

Ingredients:

Two 2 oz. bags of chip beef, pastrami beef or ham, chop it up, or 4 or 5 oz. fresh from the deli, thinly sliced.

Milk on hand, at least a cup.

A stick of real butter, but you'll only need a third of this.

1/3 of Pancake Mix Complete, (dry). I use Aunt Jemimah's or Hungry Jack.

Four slices of toast.

Put 1/3 stick of butter in pan. Your fire light is high. As soon as it starts to bubble, add pancake and flour mix.

Smash it or grind in into a smooth consistency. Work fast or it will burn.

Turn down fire and add milk slowly, and keep a stirring/smashing pace with the spatula. This is so your cream will be smooth. Although I said about a cup of milk, it might be a little more or less, depending on how thick or thin you want your sauce. If it's too thin, just let it simmer on low and keep stirring, and it will thicken.

Pop your bread in the toaster.

Add your beef, pastrami or ham to the cream. A little cheese optional (I liked shredded mozzarella or diced Velveeta sometimes), and I like sprinkling a little black and red pepper on mine.

Pour or spoon over your toast.

Ummmmmmm goood.